1 1/4 cups superfine baking sugar, divided use
zest from 6-8 Meyer lemons
1 stick unsalted butter, at room temperature
2 large eggs, at room temperature
1 1/2 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup + 2 Tbsp. freshly squeezed Meyer lemon juice, divided use
1/4 cup + 2 Tbsp. plain yogurt
3/4 teaspoons pure Mexican vanilla extract
For the Cream Cheese Icing
4 ounces cream cheese, at room temperature
1. Preheat the oven to 350 degrees F. Grease a loaf pans and dust with powdered sugar to keep loaf from sticking.
2. In a medium bowl, combine 2 cups of sugar and all of the lemon zest until the sugar is moist and you can smell the lemon in the sugar.
3. Cream the butter with the lemon sugar mixture with a mixer until light and fluffy, and pale in color. With the mixer on medium speed, add the eggs, one at time, mixing thoroughly after each addition.
4. In a small bowl, whisk the flour, baking powder, baking soda, and salt. In another bowl, combine 1/4 cup lemon juice, the yogurt, and vanilla. Add the flour and buttermilk mixtures alternately to the butter/sugar batter, starting and ending with the flour. Pour the batter into the prepared pan and bake for 45 minutes to 1 hour, until a toothpick inserted into the center comes out clean.
5. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cake is done, allow it to cool for 10 minutes in the pan on a wire rack. Then remove the cake from the pans and set on a rack set over a baking sheet. Spoon the lemon syrup over the cake, allowing the syrup to seep into the cake. Cool completely.
6. For the cream cheese icing: Beat together cream cheese and confectioners' sugar until smooth. Add milk, lemon juice, and vanilla extract and keep beating until smooth. If the mixture is too thick, you can add a little more milk 1 teaspoon at a time until you reach a smooth, spreadable consistency. Spread the icing over the top of the cake.